An orange glazed, streusel top and center,Bundt coffeecake.
Recipe: Orange Streusel BundtCoffeecake
Streusel:2/3 cup light brown sugar, firmly packed1/2 cup finely chopped nuts1/4 cup all-purpose flour1/2 cup sweetened flaked coconutCoffeecake:3 cups all-purpose flour
For Streusel: In a small bowl, mix togetherbrown sugar, nuts, flour and coconut; set aside.
Heat oven to 350°F (175°C). Generouslygrease 12-cup Bundt pan.
For Coffeecake: In a medium bowl combineflour, baking powder and baking soda; set aside.
In a large bowl, beat butter and sugaruntil well blended; add eggs, sour cream and vanilla and beatuntil well blended.
Add flour mixture alternately with orangejuice to butter mixture, beating until well blended. Stir inorange peel.
Spread marmalade in bottom of preparedpan; sprinkle half of streusel over marmalade. Pour half of batterinto pan, spreading evenly. Sprinkle remaining streusel overbatter; spread remaining batter evenly over streusel.
Bake 1 hour to 1 hour and 5 minutes oruntil wooden pick inserted in center of cake comes out clean.
With metal spatula or knife, loosen cakefrom side of pan and immediately invert onto serving plate. Serve.
2 teaspoons baking powder
1 teaspoon baking soda3/4 cup butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
1 cup orange juice
2 teaspoons freshly grated orange peel
1/2 cup orange marmalade
Makes 12 servings.
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